"Sam" wrote in message news:mailman.12.1208608087.4061.rec.food.sourdough @www.mountainbitwarrior..com...
Charlie Kroeger wrote:
[..]

Septic tank bacteria is anaerobic i.e.no oxygen. The sourdough starter
contains yeast and bacteria that are aerobic organisms, requires oxygen.

Are they? Any source you can quote to back this up?

Why are you pussyfooting, Sam? Jeez, you are beginning to act like Kenneth!
Why don't you just say it outright: You are wrong Charlie! Friggin' WRONG.
Doncha know anything Charlie? Why are you posting CRAP?

You people posting crap and stoopidity are killing our newsgroup!

See this, for instance: www.nbimcc.org/JCC/2007/JCC0756/JCC0756.pdf
Sez there (at the end, in the summary):
"Sourdough fermentation begins with aerobic growth immediately upon mixing flour and
water. Once oxygen is depleted, anaerobic fermentation begins with the growth of LAB.
LAB produce acids which enhance their rapid growth when the pH value has dropped too
low for other microorganisms to develop. So, the LAB become the most abundant micro-
organisms in the sourdough and they are the refore responsible for the final stages of the
sourdough processing."